The sauce espagnole literally means Spanish sauce, in French. Even though it has nothing to do with French cuisine, Louis Diat mentions that there is a story about this sauce. Some Spanish cooks of Anne, Louis XIII’s bride, insisted on improving the rich French brown sauce by adding Spanish tomatoes. This new sauce was very successful, and then named so after it’s creators.
Ingredients:
1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 Turkish or 1/2 California bay leaf
1. Cook the carrots and onions in butter in a heavy saucepan over moderate heat, stirring occasionally, until it is golden, which takes about 7 to 8 minutes.
2. Add the flour and cook this roux, stirring constantly, over low heat, until it is brown, which takes around 6-10 minutes.
3. Add the hot stock to this roux quickly, whisking constantly to prevent the formation of lumps.
4. Add the tomato purée, garlic, peppercorns, celery, and a bay lead and bring to a boil.
5. Reduce the heat and let simmer till it is reduced to about 3 cups, taking about 45 minutes.
6. Strain the sauce to remove all solids.
gonna send this to my mom